1/2 c sugar
2 tsp cinnamon
1 c pecans, chopped
1 c coconut
1/2 c butter
1 c sugar
2 eggs
1-3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
Combine sugar, cinnamon, pecans, and coconut; set aside. Cream butter and sugar, beat well. Add eggs, beat well. Stir in dry ingredients alternately with sour cream, beginning and ending with flour. Spoon half of batter into a greased 10-inch tube pan. Sprinkle half the filling over batter. Repeat layers. Bake at 350 for 45-60 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; invert cake onto cake plate.